Sewai ki Muzaffar

Name: Sewai ki Muzaffar
Yield: 4 servings
Cuisine: Indian
Ingredients: 200 grams Sewai or Vermicelli; 2+1 cup full fat Milk; 1/2 cup Condensed Milk; 1 cup canned pineapple; 1 cup pineapple juice; 2 tablespoon Ghee; 2 tablespoon khoya (optional); To taste Sugar; 1 handful mixed dry fruits; 2 green Cardamom

Sabrina Yasmin @barak_kitchen

Riyadh

#Milk
This delicious dish is made of Sewai/Vermicelli and pineapple chunks. I learnt this dish from a TV show and when I made it everyone from my family loved it. And I am sure you also love this vermicelli sweet dish which is different from other common sewai recipes.

Sabrina Yasmin @barak_kitchen

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Ingredients

4 servings

200 gramsSewai or Vermicelli
2+1 cup full fat Milk
1/2 cupCondensed Milk
1 cupcanned pineapple
1 cuppineapple juice
2 tablespoonGhee
2 tablespoonkhoya (optional)
To tasteSugar
1 handfulmixed dry fruits
2green Cardamom

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Steps

1

With 2 tablespoon of ghee roast the sewai/vermicelli into golden brown.
2

Add dry fruits.
3

Remove from heat and add 1 cup of hot milk to the sewai, cover and keep aside.No need to cook in this stage.
4

Take 1/2 cup of sugar,1 cup of pineapple juice and pineapple chunks along with the can water of pineapple in a pan.
5

Cook in medium heat until the syrup becomes 1 string consistency.
6

Now keep aside some pineapple chunks and add rest to the sewai mixture.Mix well.
7

For the rabdi cook 2 cups of milk in a pan with cardamom until it becomes half.
8

Add condensed milk and 1 teaspoon of crushed nuts and mix well.
9

Add khoya if you like to the rabdi.
10

Now for the assembling take a round bowl or cake tin and line it with cling wrap so that later we can easily demould the muzaffar.
11

Now place some pineapple chunks which we reserved before to the bottom of the bowl.
12

Put a layer of prepared sewai over the pineapple pieces.
13

Now make a layer of thick rabdi.
14

Again make a layer of sewai.
15

Cover the bowl and keep aside in the room temperature/refrigerator for 1 or 2 hours.
16

When the muzaffar sets nicely demould it carefully by holding the cling wrap.
17

Hold a plate on the top and flip the muzaffar top side down.
18

Gently remove the cling flim.
19

Now garnish the top as you like and serve at room temperature.